-
1
To make the sauce: heat oil in a saucepan and saute the onion and garlic with oregano, basil and crushed red pepper flakes for about 5-6 minutes.
-
2
Add in crushed tomatoes, tomato sauce and 2-3 teaspoons sugar.
-
3
Simmer, stirring occasionally for about 45 minutes, season with salt; set aside (if you are adding in uncooked meatballs, then cook the sauce longer and until the meatballs are thoroughly cooked).
-
4
Grease a large baking dish (you can use a 13 x 9-inch baking dish, but you might have to over-stack the breasts slightly if you are using 7 breasts, I use my large White Corning Ware dish for this).
-
5
In a bowl, mix together breadcrumbs, garlic powder, seasoning salt and Parmesan cheese, then transfer half of the crumbs to a plate or a shallow dish.
-
6
Place flour in another bowl and eggs in another bowl (you will have three seperate bowls).
-
7
Coat the chicken with flour then dip in eggs, then breadcrumb mixture (patting down the crumbs to adhere).
-
8
Heat about 1/4 cup or more oil in a large skillet.
-
9
Add in the chicken and saute until golden brown (about 5-6 minutes on each side).
-
10
Set oven to 350 degrees.
-
11
Place the browned chicken in prepared baking dish.
-
12
Sprinkle each breast with sliced mushrooms (don't worry is some fall on the side).
-
13
Drizzle or spoon about 1/2 cup sauce (can use more) over each breast, don't cover the breast completely with sauce.
-
14
Sprinkle with mozzarella cheese.
-
15
Bake uncovered for about 25 minutes, or until the breasts are cooked and cheese is bubbly.
-
16
DELICIOUS!
